{"title":"Cow Milk","description":"\u003cp\u003eCow's milk is the most versatile of the three, and the most varied — it makes everything from a fresh, milky young cheese to an Alpine wheel aged for three years.\u003c\/p\u003e\n\u003cp\u003eThis is the largest part of our counter. Irish farmhouse cheeses sit alongside French washed rinds, Alpine Comté and Gruyère, English and Irish cheddars, and blues from both traditions.\u003c\/p\u003e\n\u003cp\u003eNarrow it down by \u003ca href=\"\/collections\/raw-cow-milk-cheese\"\u003eraw cow's milk\u003c\/a\u003e, \u003ca href=\"\/collections\/cheddars\"\u003echeddar\u003c\/a\u003e or \u003ca href=\"\/collections\/blue\"\u003eblue\u003c\/a\u003e, or browse \u003ca href=\"\/collections\/goat-milk-cheese\"\u003egoat's\u003c\/a\u003e and \u003ca href=\"\/collections\/ewe-milk-cheese\"\u003esheep's milk\u003c\/a\u003e instead.\u003c\/p\u003e","products":[{"product_id":"bleu-dauvergne","title":"Bleu D'Auvergne","description":"\u003cp\u003eBleu d'Auvergne is a blue-veined cow’s milk cheese from Central and Southern France. Perhaps uniquely amongst the French AOC cheeses, the development of Bleu d'Auvergne may be traced back to a single individual, Monsieur Antoine Roussel. Roussel was a cheesemaker from the small town of Laqueuille, west of Clermont-Ferrand. Upon his father’s death Antoine, as the eldest son, was forced to take over the day-to-day running of the family farm. The Roussels made a simple fourme-type cheese, the sale of which supplemented the meagre income they derived from farming. One day Antoine noticed that some of the cheeses had developed a natural blue veining. He was struck by how dramatically the blue mould improved the flavour of his product and decided that he would endeavour to encourage the growth of the mould in his cheese. After much fruitless experimentation with various aspects of production, he noticed that the rye loaves he kept near his cheeses were also turning blue. He hit upon the idea of using the mould on the rye loaves as a means of getting the blue moulds from the atmosphere into his cheese. By 1854 Roussel had a run-away success on his hands. As demand increased the price of Roussel’s cheese soared, and the family simply couldn't produce enough. Neighbors were quick to get in on the act and production soon spread throughout the region. Roussel’s cheese received the ultimate accolade in 1973 when Bleu d'Auvergne was awarded the AOC\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g (Serves 2-4)","offer_id":57674138714447,"sku":"ONL21","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"600g (Serves 8-12)","offer_id":57674138747215,"sku":"ONL23","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Bleu-Auvergne.jpg?v=1780667634"},{"product_id":"bookers-vintage","title":"Bookers Vintage","description":"\u003cp\u003eTo celebrate the best of Irish Creamery Cheddars, we have specially selected Carbery cheddars with exceptional flavour to be matured at Sheridans Cheesemongers. \n\u003cbr\u003eLarge 20kg Cheddar blocks arrive at Sheridans to be cut down into 5 kg bricks, which are then aged on wooden shelves in our humid maturing room. Mark Booker who manages are maturing rooms regularly washes and turns the cheeses encouraging the development of a natural rind. This process develops a culture on the surface of the cheese which adds an additional complex savoury flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674140320079,"sku":"P\/W17","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Bookers.jpg?v=1780667593"},{"product_id":"bride-valley-with-garlic-and-herbs","title":"Bride Valley with Garlic \u0026 Herbs","description":"\u003cp\u003eBride Valley Irish Pasteurised Cheddars are matured and carefully blended by Eamonn and his team at Knockanore.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674146349391,"sku":"BVG1","price":3.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/bride-valley-cheddar-garlic-herbs.jpg?v=1782731599"},{"product_id":"brie-de-meaux","title":"Brie De Meaux","description":"\u003cp\u003eThe soft mould rind cheese is made with raw cow’s milk and takes its name from the area of Meaux some 50km from Paris. Brie has become a word, much like Camembert and Cheddar, to describe a style of cheese that can vary hugely in quality. There are some very good fermier (made by the farmer) bries made in France with raw milk. These tend to have a different, more pungent flavour. Great Brie de Meaux is full of flavour and aroma but is very balanced and restrained. It is made in a large, cylindrical disk approximately 35–40 cm across and 5 cm high. This gives the cheese a high surface area, which it needs if the bloom on the exterior is to break down the interior curd. It is this process that transforms the texture of the paste from chalky to supple. The candidum rind gives off a typical raw mushroom aroma and, when ripe, there is a slight sharpness. The flavour is steamed salty vegetables and cream. \n\u003cbr\u003eMost bloomy-rind cheeses are shaped as flat disks allowing the rind work its way to the middle more quickly. If the cheeses were any thicker, it would take too long for this to happen, by which time the cheese closest to the rind would have matured past its best and be quite unpleasant.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674146545999,"sku":"P\/W25","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/brie-de-meaux.jpg?v=1780667468"},{"product_id":"brie-mariotte-60","title":"Brie Mariotte 60%","description":"\u003cp\u003eMade from biodynamically farmed vineyards, Barbarossa is produced with minimal intervention and a focus on working in harmony with the vines. It is a blend of native and international red grape varieties, fermented spontaneously with indigenous yeasts in cement tanks. The wine is then aged for at least six months in steel, bottled unfiltered with only a small addition of sulphur, preserving its raw and expressive character. For Marco Barbarossa is a wine of pure passion, best enjoyed with good friends alongside grilled red meats or rich, aged cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674146840911,"sku":"P\/W20","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Brie-mariotte.jpg?v=1780667399"},{"product_id":"brillat-savarin","title":"Brillat Savarin","description":"\u003cp\u003eBrillat-Savarin is probably the most famous and the original extra cream added, bloomy-rind cheese. It was created by a French cheesemaker in the nineteenth century and was originally called Délice des Gourmets. It was renamed Brillat-Savarin by Henri Androuët in the 1930s as a homage to eighteenth-century French gastronome Jean Anthelme Brillat-Savarin. Although these cheeses have a bloomy rind, the high fat content slows down the action of the rind. Together with a typically thicker shape to the cheese, the rind of extra creams rarely breaks down the structure of the cheese. If a long ripening is allowed, the cheeses develop an unpleasant sharp flavour, as opposed to the more subtle, sweet, butter flavour of younger extra cream cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674149036367,"sku":"BRI9","price":21.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Brillat.jpg?v=1780667317"},{"product_id":"camembert-graindorge","title":"Camembert Graindorge","description":"\u003cp\u003eThis traditional surface ripened cheese is handmade to the authentic Camembert recipe in Normandy, France. The unique Normandes milk of the La Manche region and the natural ripening process of the surface moulds ensure the distinctive flavour and aroma development of real Camembert.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674151952719,"sku":"CAM5","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Petit-Camembert.jpg?v=1780667247"},{"product_id":"camembert-rustique","title":"Camembert Rustique","description":"\u003cp\u003eDating back to 18th century Normandy France, Camembert is a soft, mould ripened cheese typically found in small rounds. Often compared to brie, Camembert is frequently on the stronger side comparatively in aroma and taste but often softer and easier to melt.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674153918799,"sku":"P\/W3","price":4.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"camembert-rustique-1kg","title":"Camembert Rustique 1kg","description":"\u003ch4\u003eA very soft camembert with a creamy texture and notes of butter, onion, and cooked cauliflower. This French classic is a treat for all lovers of soft cheese.\u003c\/h4\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"1kg","offer_id":57674154246479,"sku":"ONL73","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"carrig-bru","title":"Carrig Bru","description":"\u003cp\u003eAs freshly made wheels, the Carrig Bru rounds have a lovely smooth paste and a sweet milkyness, with no developed rind. We bring the young wheels of plain Carrigaline to our warehouse in Co Meath to grow the natural, craggy rind unique to Carrig Bru. In the Sheridans maturing room, they are put on wooden shelves and the natural rind is created by repeated washing in Irish Ale. While the ale does not impart a beer flavour, it helps the rind grow and develop the overall flavour of the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674154508623,"sku":"ONL13","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"1.8kg (Full Wheel)","offer_id":57674154541391,"sku":"ONL69","price":72.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrig-bru.jpg?v=1780666513"},{"product_id":"carrigaline-cranberry-wedge","title":"Carrigaline Cranberry Wedge","description":"\u003cp\u003eCarrigaline Cranberry Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. Sweet dried cranberries are then folded through the curd before shaping and maturing, giving a mild, creamy cheese with a fruity finish.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674156147023,"sku":"CAR22","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrigaline-cranberry_6.jpg?v=1780666480"},{"product_id":"carrigaline-dillisk-seaweed-wedge","title":"Carrigaline Dillisk Seaweed Wedge","description":"\u003cp\u003eCarrigaline Dillisk Seaweed Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. Finely chopped dillisk seaweed is then folded through the curd before shaping and light maturation, giving a creamy cheese with a gentle coastal, savoury character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674156212559,"sku":"CAR21","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrigaline.jpg?v=1780666428"},{"product_id":"carrigaline-garlic-herb","title":"Carrigaline Garlic Herb","description":"\u003cp\u003eCarrigaline Garlic and Herb Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft curd. Crushed garlic and mixed herbs are blended through before shaping, creating a creamy cheese with a savoury, aromatic profile.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674156343631,"sku":"CAR24","price":6.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrigaline-garlic-and-herbs.jpg?v=1780666396"},{"product_id":"carrigaline-smoked","title":"Carrigaline Smoked","description":"\u003cp\u003eCarrigaline Smoked Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. The wheels are cold smoked with locally sourced beech wood.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674156605775,"sku":"CAR25","price":6.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/CarrigalineSmoked.jpg?v=1780666362"},{"product_id":"cashel-blue-mature","title":"Cashel Blue Mature","description":"\u003cp\u003eCashel is such a pleasure to sell; its creamy texture and sweet, salty flavour are appealing even to customers who would normally be a little scared of blue cheeses. When matured to the right age, the texture is buttery and almost spreadable, and under the rind it is bulging. The milk used in the production of Cashel comes from the Grubb’s own select herd of Holstein-Friesians, along with milk coming from carefully chosen local herds. Through the use of Penicillium Roqueforti during the cheesemaking process and piercing of the cheese before maturation, Cashel develops a lovely blue pattern throughout the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674161258831,"sku":"she4","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674161291599,"sku":"ONL72","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cashel-blue.jpg?v=1780666235"},{"product_id":"cavanbert","title":"Cavanbert","description":"\u003cp\u003eCavanbert is made by hand every Monday from raw cows milk from the Corleggy farm herd. It is aged for 2 weeks to develop its white rind mould and continues to develop its flavour for 6 to 8 weeks thereafter. Cavanbert makes a great cheese board cheese or for baked cheese en croute.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"230g","offer_id":57674161520975,"sku":"CAV1","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cavanbert.jpg?v=1780666157"},{"product_id":"cheddar-mature-white-carbery","title":"Cheddar Mature White Carbery","description":"\u003cp\u003eThe Mature and Extra Mature Cabery Cheddars we work with at Sheridans are selected by us for their distinctive flavours and textures. We taste many batches of cheddar to determine the best cheddars for our locations and we use the red vs white color to distinguish the mature from the extra mature cheddars. There are many similarities and many differences between production at Carbery and farmhouse cheddar production. A big difference of course is the breath of the milk supply, instead of one or just a few local farms supplying milk to a farmhouse producer there are hundreds of farms supplying milk into Carbery. As with some Farmhouse cheeses the milk is pasteurised. The basic cheddar making process steps are the same, culturing and renneting of the milk, cutting the curd, milling and salting the curd and pressing. The level of technology though is much greater in this large scale production. The protein and fat levels of the incoming milk are carefully monitored and balanced with the addition of skimmed milk powder when necessary. Temperature and acidity are constantly monitored and regulated. The speed of conveyors carrying the curd, the curd milling wheels operate to exact parameters. \n\u003cbr\u003eThe use of this technology together with a broad milk supply produces a more consistent cheese. The price of this consistency is a lack of distinctive flavour and nuances. However even with all this technology the varying seasons and microclimate still ensure that each batch is different and there are the possibilities of more interesting cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674162405711,"sku":"P\/W16","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cheddar-mature-white-carbery.jpg?v=1780666080"},{"product_id":"colston-basset-stilton","title":"Colston Basset Stilton","description":"\u003cp\u003eAlongside Cheddar, Stilton is the best known of all English cheeses. Unlike Cheddar, however, Stilton’s name protected status has prevented the proliferation of imitators which has blighted the image of cheddar as a quality, artisanal cheese. This is primarily because of the establishment of the Stilton Makers’ Association in 1910, a body designed to protect local cheese makers from outside competition. One of its first acts was to register Stilton as a trademark and limit production to the Midland counties of Derbyshire, Nottinghamshire, and Leicestershire. In 1967 the Association rewrote their definition of Stilton. Whilst the definition gave very clear guidelines on what type of cheese could be called Stilton, how and where it should be made etc, it did little to define minimum standards of quality. Only eight dairies are permitted to manufacture Stilton today. \n\u003cbr\u003eTo make Stilton, it takes 72 litres of milk to make a standard 6.5kg wheel. The milk is pasteurized upon arrival at the dairy- all Stilton has been pasteurized since 1990- it is then cooled to 30 degrees and put into vats. Here starter and penicillium roqueforti, the blue mould culture are added. Vegetarian rennet is then used to set the curds, which are cut an hour later. The mixture is then left to settle, thus allowing the curds to separate from the whey. The whey is drained off and the curds are ladled into trays for the night. \n\u003cbr\u003eThe next day the curd is milled, salted, mixed and placed into hoops. The curd drains in the hoops for a further five days, after which time the curd has drained and solidified sufficiently to allow the cheese moulds (hoops) to be removed. The surface of the cheese is then rubbed over with a knife, thus smoothing the exterior and facilitating the later development of a natural rind. The cheese is then aged for 20 days to allow the surface to dry out. By the end of this period it is ready for the maturing room. \n\u003cbr\u003eThe young Stilton is kept in the maturing room for around six weeks. Towards the end of this period the cheese is pierced with long stainless steel needles at regular intervals around its circumference. This allows air to come in contact with the penicillium roqueforti and lets the cheese develop its latent blue potential. As the blue culture reacts to air it is concentrated along the lines left by the needles, thus giving Stilton its characteristic blue veining. The cheeses are given a second piercing about a week later, at which point they are ready for sale.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674164896079,"sku":"P\/W28","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Stilton-square.jpg?v=1780665967"},{"product_id":"coolea-extra-mature","title":"Coolea Extra Mature","description":"\u003cp\u003eCoolea is made in the hills of Coolea, near Macroom in Co. Cork. Together with Milleens, it was the starting point for modern Irish farmhouse cheese and is still one of best. During the summer, the Willems use milk from a herd about two miles from their farm, whilst during the winter they use milk from a different herd, feeding on pasture which is drier than most others at that time. They never make cheese when the cattle aren’t grazing. Dicky insists that all milk used comes from grass-fed animals, as he believes that silage can taint the flavour of the cheese as it ages. \u003c\/p\u003e\n\n\u003cp\u003eWe tend to go for quite mature cheeses between 12 and 18 months. At this age, the cheese develops a sweet, almost toffee-like flavour and a slight crystalline consistency, not unlike Parmigiano. What makes Coolea so special, even in comparison to the best farm Dutch Goudas, is that it can age and develop robust flavours yet retain a delicateness as well as some of the gentler floral aromas of younger Goudas.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674165649743,"sku":"P\/W11","price":6.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coolea_f63f2e49-51d9-4a01-a29b-82c0056e40f1.jpg?v=1780665791"},{"product_id":"cooleeney","title":"Cooleeney","description":"\u003cp\u003eCooleeney was among the first cheeses we sold on our market stall in Galway. It’s a camembert style Irish cheese with a white mould rind and usually fully mature at 8-10 weeks. The Mahers’ cheese is lighter and more floral than your average camembert and we really enjoy it with a slightly chalky centre surrounded by ripe paste.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674165977423,"sku":"COO3","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cooleeney.jpg?v=1780665731"},{"product_id":"cream-cheese-fromage-blanc-isigny","title":"Cream Cheese Fromage Blanc Isigny","description":"\u003cp\u003eFromage blanc is a very mild tangy, soft, spreadable cheese made with soured milk. Cream cheese is simply fresh cheese which has a reasonably high fat and moisture content, has not been allowed to develop any sort of rind and has very little added salt. Soft cheese was often stored in sealed ceramic pots in the millennia before refrigeration but the lack of salt, along with the high fat and high moisture content, means it has little use as a means of preserving milk nutrients for any length of time. Many different variations of cream cheese exist in different cultures, including quark, cottage cheese, queso fresco, fromage frais and fromage blanc.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674170859855,"sku":"CRE17","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Fromage-Blanc.jpg?v=1780665626"},{"product_id":"creme-fraiche-disigny","title":"Crème Fraîche D'Isigny","description":"\u003cp\u003eCrème fraiche is a fabulous way to add richness and depth to many recipes. Made with heavy cream, the bacterial starter cultures used to form this extra soft fresh cheese provide a defining light tang. While very similar to sour cream, a true crème fraiche has a fantastic texture and flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200ml","offer_id":57674170925391,"sku":"CRE1","price":3.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Creme-Fraiche.jpg?v=1780665545"},{"product_id":"cremeux-de-bourgogne","title":"Cremeux De Bourgogne","description":"\u003cp\u003eCrémeux de Bourgogne is a classic mould-rind double crème cheese. Surrounded by a white bloom rind smelling faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674171089231,"sku":"CRE18","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cremeux-de-bourgogne.jpg?v=1780665480"},{"product_id":"delice-de-bourgogne","title":"Delice De Bourgogne","description":"\u003cp\u003eDélice de Bourgogne or Crémeux de Bourgogne is a classic mould-ripened triple cream cheese.  Surrounded by a white pillowy rind, which smells faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream. A true indulgence.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"160g","offer_id":57674171941199,"sku":"P\/W7","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Delice.jpg?v=1780665338"},{"product_id":"durrus","title":"Durrus","description":"\u003cp\u003eThe Durrus rind varies from smooth and pale with a pinkish bloom to slightly gnarled with mottled pinks, ochres, browns and blacks. The variations depend on the season and age of the cheese but always the rind is complex and beautiful of itself. Under the rind, the paste is moist, elastic and slightly bulging. The aroma varies in intensity but is consistently of earthy wet soil, fresh hay and yoghurt. The flavour varies with age, the development of the rind and the size of cheese being tasted – there are earthy, rich, savoury flavours alongside a sweet milk. With age the flavour and aroma grow more complex, deepening and developing more meaty elements. This is what Jeffa describes as ‘a deep, complex flavour which captures the elemental nature of this part of Ireland.’ Jeffa reckons the cheese is best at around 6 weeks old and is not overly affected by seasonality because the milk comes from staggered breeding.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"360g","offer_id":57674173776207,"sku":"DUR2","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"1.4kg","offer_id":57674173808975,"sku":"ONL53","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/durrus_farmhousecheese.jpg?v=1780665101"},{"product_id":"durrus-og","title":"Durrus Óg","description":"\u003cp\u003eHaving previously used the original Durrus cheese for making Tartiflette, Jeffa set off to make a new cheese inspired by the French classic Reblochon. After experimenting with many different sizes and age profiles Durrus Og was created. Since its beginning in 2008, this cheese has gone on to win many prizes and holds a firm place in Irish artisanal cheese. We love this cheese on any cheeseboard and of course, melted into many a recipe.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"225g","offer_id":57674173874511,"sku":"DUR3","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/durrus-og-2.jpg?v=1780665036"},{"product_id":"epoisses-marc-de-bourgogne","title":"Epoisses Marc de Bourgogne","description":"\u003cp\u003eDespite this cheese’s bold aroma, the paste inside it quite mild. The B. linen rind of this cheese is bright orange and grows thickly over the moist paste beneath, encouraged by regular washing with water and Marc de Bourgogne, a kind of brandy made from the pomace left over when grapes are pressed to make wine. The cheese is hand washed regularly over its maturation time and must meet the 4 week requirement to be considered Epoisses. The high-moisture paste and the thick, active rind mean that the paste quickly turns from chalky to spilling semi-liquid. Whether you enjoy your Epoisses chalky in the centre or nearly liquid, we love it in all its forms!\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674175414607,"sku":"EPO3","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674175447375,"sku":"EPO1","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Epoisses-1.jpg?v=1780664741"},{"product_id":"flocon-de-savoie","title":"Flocon de Savoie","description":"\u003cp\u003eChabert cheese dairies use rich and creamy milk from the mountainous region of Savoie, France. The milk used to produce Flocon de Savoie comes from the local breeds in the surrounding farms near the dairy. Before leaving the farms, the milk is scrupulously checked and again analysed before being poured into the tanks before its transformation into this lovely little delicate cheese. The Flocon de Savoie is matured in a cellar to reveal a delicate pattern on its rind. To fully develop its flavour during this period and promote even texture, the Flocon is turned by hand every 2 days.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674182852943,"sku":"FLO1","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Flocon.jpg?v=1780657070"},{"product_id":"fourme-dambert-aoc","title":"Fourme d'Ambert AOC","description":"\u003cp\u003eFourme d'Ambert is a tall cylindrical blue cow’s-milk cheese. The dull yellow-grey rind encloses a loosely-textured ivory paste containing large crevices lined with bluish green penicillium roqueforti. Despite the abundant distribution of blue throughout the cheese, the flavour is surprisingly mild.  Whilst the aroma is immediately redolent of the cellar, the flavour is fruity, creamy with a rounded blue notes and a cow-y finish. Fourme d'Ambert is amongst the most ancient cheeses in France and can trace its origins back at least as far back as the eleventh century. Some sources indicate that the cheese existed in the mountains of Forez even prior to the formation of the Roman Empire.Like Munster and Munster Geromé, Fourme d'Ambert shared its AOC with a very similar cheese from a neighbouring region, Fourme de Montbrison. The AOC Fourme d'Ambert\/ Fourme de Montbrison was granted in 1972, making this one of the older AOC cheeses in France. A decree in 2002 separated Fourme d'Ambert and Fourme de Montbrison into two separate appellations. Fourme d'Ambert takes its name from a combination of the latin word forma, meaning shape or form, and the town of Ambert, which is the main town in the Livradois. Much Fourme d'Ambert is fairing uninteresting stuff and only really suited for the kitchen. Morin’s Fourme d'Ambert is a revelation by comparison. As with nearly all blue cheeses Fourme d'Ambert has a great affinity with apples, walnuts and raisins. Wine pairings range from sweet whites like Coteaux-du-Layon to rosés and fruity reds.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"290g","offer_id":57674182918479,"sku":"ONL25","price":9.86,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Fourme-d-ambert.jpg?v=1780657086"},{"product_id":"gorgonzola","title":"Gorgonzola","description":"\u003cp\u003eGorgonzola is a blue cow’s-milk cheese made in specific areas of Piemonte and Lombardia in Northern Italy. This cheese is graded in accordance with the amount of blue in the paste, either sweet (dolce) or sharp (naturale, piccante, di monte or stagionato). Gorgonzola Dolce has a soft, creamy texture and a slightly blue flavour. Gorgonzola is a cheese with ancient origins, although there is some dispute as to exactly how old the cheese is. There is some evidence that Gorgonzola was being produced in the town of Gorgonzola, outside Milan, as early as 879 AD. Others claim that the cheese originated in Pasturo, in the Valsassina, where the low, constant temperatures in the surrounding caves were eminently suited to the maturation of cheeses such as Gorgonzola and Taleggio. The caves also contain moulds which naturally blue the cheese over time. Gorgonzola was traditionally made in the autumn using the milk of cattle returning from the high Alpine pastures where they spent the summer grazing. The long journey from the summer pastures to the flatlands would leave the cattle exhausted. This is why the cheese used to be known first as stracchino di Gorgonzola and later as stracchino verde or green stracchino. The term stracchino comes from the word stracca, local dialect meaning tired. \n\u003cbr\u003eTo make Gorgonzola; cow’s milk is pasteurized and heated to 30°C. Penicillium Glaucum (the blue-ing agent), starter culture and rennet are added at this point. 30 minutes later the resultant curd is cut into cubes, left to stand in the whey for a further 10 minutes, then cut into walnut sized lumps. The curds are then lifted into cheese cloth and left to drain for 30 minutes. Afterwards the curd is transferred to cylindrical moulds and left to drain on slanted boards for 24 hours. The following day the moulds are brought to the ‘purgatories’, rooms at 20-22°C with 96% humidity, they are ripened here for 4-5 hours before being salted. Traditionally dry salting is used, although many larger operations use brine baths to cut down on labour. The cheeses are pierced about a month later, releasing the latent blue potential which they contain because of the initial addition of the Penicillium Glaucum. Although more traditional methods, such as natural fermentation (del nonno or antico) and the ‘two curd’ (due paste) technique persist in a very limited way, the modern method outlined above is far more common nowadays.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674185179471,"sku":"SHE3","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Gorgonzola.jpg?v=1780656787"},{"product_id":"gouda-extra-mature","title":"Gouda Extra Mature","description":"\u003cp\u003eThis is a North Holland Gouda with a PDO quality mark which means the cheese must be made from North Holland milk according to a centuries-old recipe and matured in North Holland. The secret of North Holland Gouda lies in the vast polders of North Holland. The slightly salty soil produces meadow milk that is naturally creamier. The ideal basis for a creamy cheese with an unprecedented full-bodied flavour. Since the sixteenth century, this cheese has been made of the highest quality according to an authentic recipe in the Noord-Holland.\u003c\/p\u003e\n\n\u003cp\u003eDuring this long affinage the cheeses loses a large amount of moisture, thus intensifying the sweet notes already present in the cheese due to the caramelisation of milk sugars during the cheese making process. Over time crystals of milk protein form in the cheese through proteolysis, giving this aged cheese its characteristic crystalline paste. Although it is neither sharp nor piquant our extra mature gouda is one of the strongest cheeses we sell. The flavour is intense, sweet and long, with a deep, caramel finish which can linger on the palate for minutes.\u003c\/p\u003e\n\n\u003cp\u003eGood paired with a chunky rich Chardonnay, but also perfect with beers and ales.\u003c\/p\u003e\n\n\u003cp\u003eSheridans extra mature Gouda is generally aged for a minimum of two years and made with milk from cows grazing on fresh summer pastures.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674185277775,"sku":"P\/W12","price":7.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mature-Gouda.jpg?v=1780655632"},{"product_id":"gubbeen","title":"Gubbeen","description":"\u003cp\u003eAfter salting, the cheeses are matured in carefully controlled conditions where they are regularly washed and turned, encouraging the development of a natural rind. Gubbeen has a semi-soft texture, savoury depth, and distinctive, slightly nutty, earthy character. Over time, Gubbeen cheese became one of the early standout examples of Ireland’s modern farmhouse cheese movement, helping to establish a reputation for small-scale, quality-driven production. Its evolution has remained closely tied to the family farm, with production still focused on hands-on techniques, natural rind development, and a consistent connection to the local terroir.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674185572687,"sku":"P\/W24","price":5.45,"currency_code":"EUR","in_stock":true},{"title":"390g","offer_id":57674185605455,"sku":"GUB2","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674185539919,"sku":"ONL74","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/gubbeen_cheese_plain.jpg?v=1780655349"},{"product_id":"gubbeen-smoked-mini","title":"Gubbeen Smoked Mini","description":"\u003cp\u003eSmoked Gubbeen is made on the Ferguson family farm and is gently smoked by their son Fingal in his on-site smokehouse. The smokehouse has since grown into one of Ireland’s most respected small-scale producers of smoked foods and charcuterie. The cheese starts off mild and creamy, but when made in larger wheels and aged for about six months it develops a fuller, more layered flavour with noticeably greater depth.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"390g","offer_id":57674185703759,"sku":"GUB4","price":12.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Gubbeen-oak_smoked.jpg?v=1780655232"},{"product_id":"hegartys-cheddar","title":"Hegarty's Cheddar","description":"\u003cp\u003eTraditionally made Irish cloth-bound cheddar from Co. Cork aged for one year. Brothers Dan and John Hegarty are the fifth generation of Hegarty dairy farmers they make their cheddar using traditional methods; milling and salting the curds by hand and wrapping the cheese in muslin and lard. This gives a cheddar with a distinct earthy flavour and a really pleasant slightly crumbly texture.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674186129743,"sku":"HEG2","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/hegarty-cheddar.jpg?v=1780916771"},{"product_id":"isigny-mimolette-cubes","title":"Isigny Mimolette Cubes","description":"\u003cp\u003eIsigny Mimolette is a hard, natural-rind cow’s milk cheese produced in Northern France, celebrated for its vivid orange paste and distinctive rugged exterior. Its name comes from the old French expression mi-mou, mi-mol — meaning “half-soft, half-hard” — a nod to the cheese’s unique texture as it matures. Often referred to as Boule de Lille, after the city of Lille where many renowned affineurs are based, Mimolette has long been associated with the careful ageing traditions of French Flanders.\n\u003cbr\u003eDuring maturation, the cheese develops its characteristic cratered rind through the work of microscopic cheese mites, which slowly burrow into the surface over many months. The result is a striking appearance reminiscent of an aged cannonball, while the slow ageing process contributes concentrated notes of toasted nuts, caramel and gentle fruitiness in the paste.\n\u003cbr\u003eMimolette dates back to the seventeenth century, when Jean-Baptiste Colbert, finance minister to Louis XIV, restricted imports of foreign goods into France. Deprived of the Dutch cheeses they had grown fond of, cheesemakers in Flanders responded by creating their own version — a uniquely French cheese that has since become one of the region’s most iconic specialties.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"130g","offer_id":57674186359119,"sku":"MIM2","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mimolette-cubes.png?v=1780499517"},{"product_id":"isigny-mimolette-vac-pack","title":"Isigny Mimolette Vac Pack","description":"\u003cp\u003eIsigny Mimolette is a hard, natural-rind cow’s milk cheese produced in Northern France, celebrated for its vivid orange paste and distinctive rugged exterior. Its name comes from the old French expression mi-mou, mi-mol — meaning “half-soft, half-hard” — a nod to the cheese’s unique texture as it matures. Often referred to as Boule de Lille, after the city of Lille where many renowned affineurs are based, Mimolette has long been associated with the careful ageing traditions of French Flanders.\n\u003cbr\u003eDuring maturation, the cheese develops its characteristic cratered rind through the work of microscopic cheese mites, which slowly burrow into the surface over many months. The result is a striking appearance reminiscent of an aged cannonball, while the slow ageing process contributes concentrated notes of toasted nuts, caramel and gentle fruitiness in the paste.\n\u003cbr\u003eMimolette dates back to the seventeenth century, when Jean-Baptiste Colbert, finance minister to Louis XIV, restricted imports of foreign goods into France. Deprived of the Dutch cheeses they had grown fond of, cheesemakers in Flanders responded by creating their own version — a uniquely French cheese that has since become one of the region’s most iconic specialties.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674186391887,"sku":"MIM1","price":4.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mimolette.jpg?v=1780499364"},{"product_id":"italian-cow-mozzarella","title":"Italian Cow Mozzarella","description":"\u003cp\u003eWhile Valcolatte operates on a larger scale, they maintain traditional cheese making steps: careful curd formation, hot-water stretching, and brining. This helps maintain a consistent but good texture and flavour mozzarella compared to mass-produced alternatives.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674188259663,"sku":"COW1","price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cow-mozzarella.png?v=1780408913"},{"product_id":"italian-mascarpone","title":"Italian Mascarpone","description":"\u003cp\u003eValcolatte mascarpone is made from fresh cream that is gently heated and acidified (usually with citric or tartaric acid) to encourage it to thicken and form a rich, velvety curd. The curd is then carefully strained rather than pressed, which preserves its high fat content and gives mascarpone its characteristic smooth, spreadable texture.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674189144399,"sku":"MAS5","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mascarpone.png?v=1780489354"},{"product_id":"italian-ricotta","title":"Italian Ricotta","description":"\u003cp\u003eValcolatte ricotta is made by reheating the whey leftover from cheese production and adding heat and a small amount of acid so that the remaining proteins coagulate into soft curds. These curds are gently collected and drained in moulds, resulting in a light, grainy yet creamy fresh cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674189209935,"sku":"COW2","price":3.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ricotta-cow.png?v=1780489049"},{"product_id":"jumi-schlossberger","title":"Schlossberger","description":"\u003cp\u003eSchlossberger Alt from Jumi Cheese is a bold emmentaler wheel that embodies the rugged beauty of the region. As a traditional emmental wheel whose larger than life dimensions are rumored to have originated as a way to avoid customs border taxes (taxed by unit not weight) this cheese lives up to its cheesy lore. Crafted by hand and cave aged for up to 18 months, this raw cow’s milk cheese develops a deep amber rind and a dense, crystalline paste.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674194551119,"sku":"SCH4","price":6.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Schlossberger.png?v=1786711535"},{"product_id":"killeen-cumin","title":"Killeen Cumin","description":"\u003cp\u003eKilleen cumin cheese is made in County Galway by Marion Roeleveld using a Gouda-style method with pasteurised cow’s milk. The milk is curdled with traditional rennet, then the curds are washed and pressed before being formed into wheels, a process that creates a smooth, semi-firm texture and mild base cheese. Cumin seeds are added during the cheesemaking stage so they are evenly distributed through the curd before pressing. The cheese is then aged for a short period so it develops a clean, milky flavour with the warm, aromatic spice running through it\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674194649423,"sku":"ONL5","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/killeen_cumin.jpg?v=1780063439"},{"product_id":"milleens-dotes","title":"Milleens Dotes","description":"\u003cp\u003eMilleens is a washed rind cheese made with pasteurised cow’s milk. It is probably the strongest of the four classic Irish washed rinds, the others being: Durrus, Gubbeen. In ideal condition, Milleens should have an ever so slightly wet rind and a chalk paste which bulges towards the rind but remains chalky in the middle. The pleasure involved in eating good Milleens centres around the contrast between the whiffy, pungent rind and the fresh, lactic taste of the paste within. The paste, particularly of the small dotes, can be bulging, almost spilling, or it can be a little chalky yet moist. The flavour of the less attractive chalky cheeses can be surprisingly complex and satisfying, while the softer cheeses tend to be sweet and pungent. Certainly best enjoyed at room temperature.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674199859535,"sku":"MIL2","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/milleens.jpg?v=1780062404"},{"product_id":"mont-dor","title":"Mont d'Or","description":"\u003cp\u003eA luscious, creamy cheese from the Jura region of France. This cheese is only available from about October until April as only winter milk is used to produce it. It comes in a 500 g round, wrapped in spruce bark and in a wooden box.\n\u003cbr\u003eIt’s best enjoyed warm and melty—perfect for dipping or spreading, perfect for the cozy nights in or showstoppers at a dinner party.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674201727311,"sku":"MON3","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mont_d_or.png?v=1780061991"},{"product_id":"montagnolo-blue","title":"Montagnolo Blue","description":"\u003cp\u003eMontagnolo Blue is a creamy soft cheese ripened slowly at low temperatures. This cold maturation process slowly develops the aromas and flavour of cheese resulting in a very creamy interior and ever so slight hint of blue cheese spiciness. The Montagnolo wheels are covered in white mould and are pierced with a blue culture that produces a blue marbling throughout the creamy interior. Notes of mushroom, cream, earthiness and nice salt balance make this a great entry level blue cheese\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"130g","offer_id":57674201760079,"sku":"P\/W2","price":4.15,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Montagnolo.jpg?v=1780061530"},{"product_id":"paysan-breton-sea-salt-cream-cheese","title":"Paysan Breton Sea Salt Cream Cheese","description":"\u003cp\u003eFrench whipped cream cheese seasoned with a hint of sea salt from the Guérande estuary in France.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674210738511,"sku":"PAY1","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cream-Cheese-Payson.png?v=1781274062"},{"product_id":"scamorza-bianca","title":"Scamorza Bianca","description":"\u003cp\u003eScamorza is part of the pasta filata cheese family, sharing similarities with provolone and mozzarella. Pasta filata cheeses are made with spun or pulled cheese curds giving it a very satisfying texture. When the scamorza cheese is made, the curd is pulled and shaped into a knot, then hung to dry for about 14 days giving it a more firm texture and creamy, slightly salty flavour. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"300g","offer_id":57674221584719,"sku":"SCA3","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/scamorza-bianca.jpg?v=1780059104"},{"product_id":"scamorza-smoked","title":"Scamorza Smoked","description":"\u003cp\u003eScamorza is part of the pasta filata cheese family, sharing similarities with provolone and mozzarella. Pasta filata cheeses are made with spun or pulled cheese curds giving it a very satisfying texture. When the scamorza cheese is made, the curd is pulled and shaped into a knot, then hung to dry for about 14 days giving it a more firm texture and creamy, slightly salty flavour. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches. Once the scamorza is dried, it is then smoked over flame. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"220g","offer_id":57674221617487,"sku":"SCA4","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/scamorza-smoked.jpg?v=1780054057"},{"product_id":"sheridans-cheddar-extra-mature-red","title":"Sheridans Cheddar Extra Mature Red","description":"\u003cp\u003eThe Mature and Extra Mature Cabery Cheddars we work with at Sheridans are selected by us for their distinctive flavours and textures. We taste many batches of cheddar to determine the best cheddar's for our locations and we use the red vs white color to distinguish the mature from the extra mature cheddars. The red colour used in making any red cheddar is a colorant and does not impart any flavour. There are many similarities and many differences between production at Carbery and farmhouse cheddar production. A big difference of course is the breath of the milk supply, instead of one or just a few local farms supplying milk to a farmhouse producer there are hundreds of farms supplying milk into Carbery. As with some Farmhouse cheeses the milk is pasteurised. The basic cheddar making process steps are the same, culturing and renneting of the milk, cutting the curd, milling and salting the curd and pressing. The level of technology though is much greater in this large scale production. The protein and fat levels of the incoming milk are carefully monitored and balanced with the addition of skimmed milk powder when necessary. Temperature and acidity are constantly monitored and regulated. The speed of conveyors carrying the curd, the curd milling wheels operate to exact parameters. The use of this technology together with a broad milk supply produces a more consistent cheese. The price of this consistency is a lack of distinctive flavour and nuances. However even with all this technology the varying seasons and microclimate still ensure that each batch is different and there are the possibilities of more interesting cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674223386959,"sku":"P\/W18","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cheddar-extra-mature-red.jpg?v=1780053615"},{"product_id":"shropshire-blue","title":"Shropshire Blue","description":"\u003cp\u003eThis relatively modern cheese was invented in Inverness in the 1970s, presumably as a means of producing a Stilton-style cheese that was not subject to the same stringent geographical restrictions. Colston Bassett Dairy make the cheese in the same-sized cheese moulds as Stilton and before the cheeses are opened they look very similar indeed. However, the orange annatto dye used in Shropshire Blue ensures that the visual similarity between the two stops as soon as the wheel is opened. Stilton and Shropshire are quite similar in taste. In equivalent conditions, Shropshire Blue is the milder of the two, with a slightly fruitier flavour and less bitterness and richness than their Stilton.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674232463695,"sku":"ONL50","price":9.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/shropshire_blue.jpg?v=1780498951"},{"product_id":"sliced-dutch-maasdam","title":"Sliced Dutch Maasdam","description":"\u003cp\u003eMaasdam is a Dutch semi-hard cheese made from cow’s milk, developed to resemble Swiss-style Emmental but with a softer, creamier texture and faster maturation. It is produced by curdling the milk, pressing it into wheels, and then ripening it with special bacteria that create its characteristic large holes (“eyes”) and mild nutty flavour. It has a sweet, buttery taste with gentle savoury depth and a smooth, slightly elastic bite that melts well. Maasdam is commonly used for sandwiches, cheese boards, melting in toasties, or cooking where a creamy, mild cheese is preferred.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"165g","offer_id":57674232529231,"sku":"SHE11","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Dutch-Maasdam.png?v=1780498858"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/cow-milk.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}